(The Today Show) Right before Super Bowl 57, on opening night, Donna Kelce met her sons Travis and Jason — who faced off against each other during the big game — on stage with a special delivery: her famous cookies.
Then, on Oct. 6, she shared the cookies with the TODAY anchors, who also loved them. Al Roker called the cookies "amazing," while Hoda Kotb described them as "awesome."
“Mom, you don’t have to bring cookies everywhere you go,” teased Jason Kelce on X, formerly known as Twitter.
This is the recipe for her game-changing cookies.
Ingredients
- 1½cups sweet cream butter (3 sticks)
- 1½cups packed light brown sugar
- 1cup white sugar
- 1large egg + 1 egg yolk
- 1tablespoon vanilla extract
- 1teaspoon baking soda (dissolved in 2 tablespoons of hot water to activate; microwave water first then stir in baking soda to dissolve)
- 2cups all purpose flour
- 1cup cake or pastry flour
- 1teaspoon baking powder
- 1teaspoon cinnamon
- 1½teaspoons salt
- 1cup Ghirardelli white chocolate chips
- 1cup Ghirardelli milk chocolate
- 1cup pecans (optional)
Preparation
1.
Melt butter in microwave in 20-second increments (do not overdo!). Pour into mixing bowl or stand mixer. Let cool for 15 to 20 minutes.
2.
Add brown and white sugar to butter mixture and mix for 4 minutes. Scrape down sides of bowl and add eggs, one at a time.
3.
Add vanilla and mix for 30 seconds.
4.
Add dissolved baking soda.
5.
In a separate bowl, add all purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine. Slowly add this mixture 1/2 cup at a time to mixer, scraping down sides.
6.
Add all chocolate chips and pecans, if desired, with a wooden spoon.
7.
Put in refrigerator for at least 3 hours; ideally overnight.
8.
Preheat oven to 350 F.
9.
Before baking, make sure the dough is at room temperature. Scoop dough onto baking sheet, leaving 2 inches between scoops, 5 minutes before baking.
10.
For small cookies, bake for 10 minutes, or until lightly golden around edges. For larger cookies, bake for 13 to 15 minutes. If you touch the top of the cookie and it bounces back instead of indenting, that means it’s ready. Every oven is different.